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Sprout Salad

Sprout Salad recipe image
This vibrant Sprout Salad showcases the delicate crunch of fresh mung bean sprouts, tossed with juicy diced tomatoes and sharp green onions. The dressing is a harmonious blend of savory soy sauce, sweet wine vinegar, and aromatic ginger, creating a light yet flavorful profile that wakes up the palate. It&# 226;€™s an incredibly quick dish that requires no cooking, making it perfect for hot summer days or as a healthy side to balance heavier meals. The texture is crisp and refreshing, with a balance of salty, sweet, and tangy notes. Ideal for lunchboxes, picnics, or as a nutritious addition to a vegan dinner spread.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 51.6
Dietary: Vegetarian
Description
This vibrant Sprout Salad showcases the delicate crunch of fresh mung bean sprouts, tossed with juicy diced tomatoes and sharp green onions. The dressing is a harmonious blend of savory soy sauce, sweet wine vinegar, and aromatic ginger, creating a light yet flavorful profile that wakes up the palate. It&# 226;€™s an incredibly quick dish that requires no cooking, making it perfect for hot summer days or as a healthy side to balance heavier meals. The texture is crisp and refreshing, with a balance of salty, sweet, and tangy notes. Ideal for lunchboxes, picnics, or as a nutritious addition to a vegan dinner spread.
Ingredients
  • 2 cups Fresh mung bean sprouts
  • 1 tablespoon Olive oil
  • 1 tablespoon Soy sauce
  • 1 medium Tomato, diced
  • 1 tablespoon Sugar or honey
  • 4 stalks Green onions, sliced
  • 1/2 teaspoon Garlic flakes
  • 1/2 teaspoon Onion powder
  • 2 tablespoons Wine vinegar
  • 1/4 teaspoon Ginger
  • to taste Black pepper
  • 1 head Lettuce leaves, for serving
Directions
  1. 1
    Rinse the fresh mung bean sprouts thoroughly in cold water and drain well.
  2. 2
    Shake the sprouts gently to remove excess water, ensuring they remain crisp.
  3. 3
    In a large bowl, combine the drained sprouts with the diced tomato and sliced green onions.
  4. 4
    In a small jar or bowl, whisk together the olive oil, soy sauce, sugar (or honey), garlic flakes, onion powder, wine vinegar, ginger, and black pepper to create the dressing.
  5. 5
    Pour the dressing over the sprout mixture and toss gently until all ingredients are evenly coated.
  6. 6
    Arrange lettuce leaves on a serving platter and mound the salad on top.
  7. 7
    Serve immediately for the best texture.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 51.6kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 30.0mg2%
Total Carbohydrate 10.8g4%
Dietary Fiber 4.8g20%
Sugars 2.6g
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, serve the salad immediately after tossing to prevent the sprouts from becoming soggy.

If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing.

This salad is best eaten fresh; do not store it for more than a few hours as the vegetables will release water and lose their crunch.

Keywords: bean sprouts, chinese salad, vegan, fresh, crunchy, healthy, side dish, quick, no cook, summer salad, light, vegetable, soy sauce, vinaigrette, refreshing, green onions, tomato, ginger, garlic, easy
Read it online: https://www.chefs-mate.com/recipe/sprout-salad/